Prep 0 mins
Cook 26 mins
From Sunset Magazine November 2003. I doubled the amount of saffron, just so you know.
- 1⁄2 teaspoon crumbled saffron thread
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄3 cup shallot, finely minced
- 12 ounces dried orzo pasta
- 2 teaspoons fresh thyme leaves
- 2 teaspoons grated lemon peel
- 2 cups chicken stock
- 1⁄2 cup dry white wine (read *NOTE)
- 2 tablespoons lemon juice
- 1⁄2 cup grated pecorino romano cheese or 1⁄2 cup grated parmesan cheese
- salt, to taste
- fresh ground pepper, to taste
- *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
- In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
- Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
- Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
- Pour in chicken stock, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
- Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.
Wonderful recipe! A 10 for sure! Great to serve to guests to wow them... I served with Pork Medallions in Mushroom Marsala Sauce #348562! Was worth every calorie...
This is the 2nd time I've made this dish and if I could give it more than 5 stars, I would! We had it with grilled salmon, but I believe it would pair well with any type of grilled or roasted meat or fish. I think next time I may try it substituting feta for the parmesan and maybe adding some toasted pignoli.